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Gluten-Free Chocolate and Cranberry Coconut Macaroons

Gluten-free Chocolate and Cranberry Coconut MacaroonGluten-free Chocolate and Cranberry Coconut Macaroon

Ange: How amazing do these look! So lovely. This awesome recipe from Nelly is super easy, gluten-free and will surely satisfy your sweet cravings! I can’t wait to try it out…


  • 1 cup desiccated coconut
  • 1 scoop 180 Nutrition Protein Superfood* (I used Vegan Coconut)
  • 1/3 cup dried cranberries – make sure sugar isn’t in the ingredients!
  • 2 tablespoon coconut sugar
  • 1/2 teaspoon vanilla extract
  • 2 egg whites, lightly beaten
  • Dark chocolate, melted


  1. Preheat oven to 160C, line baking tray with lightly greased baking paper.
  2. In a large bowl, mix well dry ingredients.
  3. Add vanilla extract to lightly beaten egg whites.
  4. Mix well the wet and dry ingredients.
  5. Use a tablespoon and spoon heaping rounds of macaroon on the baking tray*
  6. Bake for 12 minutes or until lightly browned. Cool on rack.
  7. In a bowl, melt dark chocolate in microwave. Drizzle dark chocolate on macaroons to finish.
  8. Makes 27 tablespoon-sized macaroons.
  9. I prefer to make larger disks of macaroons. With this recipe, that would be 3 tablespoons per macaroon. This recipe makes 9 large macaroons.

Thank you Nelly Belly for the awesome recipe.

find out more about our superfood here

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